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Pumpkin and Whey Wheat Bread

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  • Author: Swathi Iyer
  • Total Time: 4 hours 55 mins
  • Yield: 1 loaf 1x


From sandwiches to french toast this orange pumpkin loaf with subtle sweetness and a delicate crumb from the whey is a fun bread to make at home.


  • 225g Canned Pumpkin puree
  • 225ml whey
  • 3.5 g Instant yeast
  • 25ml olive oil
  • 300g Whole wheat flour
  • 200g bread flour
  • 2.5 tsp salt
  • Oil, for kneading
  • Flour, for shaping


  1. In bowl add both flour, salt, yeast and mix well.
  2. add oil, pumpkin puree and whey to make smooth dough
  3. Transfer to well greased container and keep it in the refrigerator for overnight for bulk fermentation.
  4. Next morning take out the dough and set aside for 2 hours to bring back the dough to room temperature.
  5. Then shape them into a boule and set aside for 2 hours for proofing. I don’t have banneton in my hand so used a plastic colander as my proofing basket.
  6. At end of proofing time preheat the oven for 425 F. Then you are ready to bake score and bake it in a preheated oven for 45 minutes or until the loaf register internal temperature of 200F.
  7. Cool completely and slice.
  • Prep Time: 4 hours 10 mins
  • Cook Time: 45 mins
  • Category: Baking
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